Elevate your dessert game with this elegant basil panna cotta, served with macerated strawberries and edible flowers — a dish that brings restaurant-style plating to your home kitchen. The panna cotta is delicately infused with fresh basil, giving it a cool, herbaceous lift that cuts through the richness of the cream. It’s also the perfect opportunity to try your hand at fine plating techniques using Season Chef’s Tweezers — the secret tool behind every beautifully styled plate. Whether you're a confident home cook or just beginning to explore modern plating.
Number of servings: 3-4
Cooking time: 1 hour
Preparation time: at least 3 hours
Ingredients
Basil panna cotta:
Double cream: 400ml
Whole milk: 100ml
Caster sugar: 80g
Platinum-grade gelatine: 3.5g (approx. 1½ sheets)
Fresh basil leaves: 20g
Maldon salt: a pinch
Macerated Strawberries:
Ripe strawberries, finely diced: 15-20
Prosecco: 2 tbs (optional)
Sugar: 2 tbs
Garnish:
Edible flowers: handful
Baby basil leaves: handful
Method
In a saucepan, combine the double cream, whole milk, sugar, and a pinch of salt. Bring to just below a simmer, then remove from the heat.
Tear the basil leaves and stir them into the warm cream mixture. Cover and let steep for 30 minutes to infuse.
For a more intense basil flavour and light green tint, blend the mixture briefly with a hand blender. Skip this step if you prefer a completely smooth panna cotta without visible basil flecks.
While the cream is steeping, soak the gelatine sheets in cold water for 5–7 minutes until soft.
Strain the basil-infused cream through a fine sieve into a clean saucepan. Use a spoon to skim off any foam for a smoother finish. Reheat gently without boiling.
Squeeze the excess water from the gelatine and stir it into the warm cream until fully dissolved. Strain the mixture one final time into a glass jug for easy pouring, and skim off any remaining foam with a spoon to ensure a smooth, clean finish.
Pour the mixture into lightly greased silicone moulds — we used Season Silicone Egg Poachers for a rounded, elegant shape. Transfer to the freezer and freeze for at least 3 hours, or until very firm.
Unmould the panna cottas straight from the freezer and place on serving plates. Allow to defrost fully in the fridge before serving.
In a bowl, macerate the chopped strawberries with prosecco and sugar. Let sit for at least 10–15 minutes, then strain to collect the syrup.
Gently wash edible flowers and use Season Chef’s Tweezers to pick the petals. Plate the strawberries around the panna cotta, then garnish with flower petals and baby basil leaves. Drizzle with a little of the reserved strawberry syrup if desired.
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Producto relacionado
Season Stainless Steel Chef's Tweezers
£12.00
